Fresh Strawberry Icecream

This Fresh Strawberry Ice cream recipe is one of the simplest that you can find. easy to whip it up and is always a favorite way to relish the berries in the blaring summers or even after the season is long gone. The five simple ingredients are readily available and easy to procure. Also you can use the same recipe for any other pulpy fruits like Chikoos or Custard apple.

INGREDIENTS : (Will yield around 1 Litre of Ice cream)

1. Fresh strawberry pulp 1 Bowl or approx. 200 ml.

2. Powdered sugar 1 Bowl

3. Milk powder   1 Bowl

4. Full Cream/Fresh cream 1 Bowl

5. Full fat Milk 1 Bowl 

6. Chopped strawberry pieces 1 Bowl

P.S. Make sure you use the same bowl size for all these measurements

METHOD :

1. In a large Bowl mix all the above ingredients except strawberry pieces.

2. Whip together with a hand blender or in a mixer till everything is mixed well.

3. Pour in a Glass container to set in the deep freezer.

4. Now add the strawberry pieces and mix gently taking care not to whisk too much .

5. Keep in the deep freezer for around 4 to 6 hrs. or till it is partially set.

6. Remove from the deep freezer and mix again in the blender to make it light and airy.

7. Set this in the deep freezer for around 8 hrs.

8. Fresh strawberry ice cream is ready to be served.

Mango Icecream

 

This Mango Ice cream recipe is one of the simplest that you can find. easy to whip it up and is always a favorite way to relish the King of fruits in the blaring summers or even after the season is long gone. The five simple ingredients are readily available and easy to procure. 

Also you can use the same recipe for any other pulpy fruits like Chikoos or Custard apple

INGREDIENTS : (Will yield around 1 Litre of Ice cream)

1. Alphonso mango pulp 1 Bowl or approx. 200 ml.

2. Powdered sugar 1 Bowl

3. Milk powder   1 Bowl

4. Full Cream/Fresh cream 1 Bowl

5. Full fat Milk 1 Bowl 

6. Chopped Mango pieces 1 Bowl

P.S. Make sure you use the same bowl size for all these measurements

METHOD :

1. In a large Bowl mix all the above ingredients except mango pieces.

2. Whip together with a hand blender or in a mixer till everything is mixed well.

3. Pour in a Glass container to set in the deep freezer.

4. Now add the mango pieces and mix gently taking care not to whisk too much .

5. Keep in the deep freezer for around 4 to 6 hrs. or till it is partially set.

6. Remove from the deep freezer and mix again in the blender to make it light and airy.

7. Set this in the deep freezer for around 8 hrs.

8. Fresh Mango ice cream is ready to be served.

9. Scoop and Serve chilled  along with chopped mango pieces.

Choco-chip Brownies

 

Choco-chip brownies is one of the simplest and most favourite of cakes or desserts. It can be paired with a simple vanilla ice cream and elevate it to a fancy dessert. Usually the ingredients required are easily available in the kitchen pantry. Sharing here a simple recipe I tried and it turned out really well. Hope you try it and like it as well.

Preparation time 10 mins

Cooking time 25 to 30 mins

Serves 4 to 6

INGREDIENTS :

1/2 cup refined or all purpose flour

1 to 1 and 1/2 cup brown sugar

1/2 cup softened butter

1/3 cup unsweetened cocoa powder

pinch of salt

1/2 tsp baking powder

1/2 cup choco-chips

2 eggs 

1 teaspoon vanilla escence

METHOD:

1. In a large bowl soften and whisk the butter.

2. Add in the sugar and whisk till sugar dissolves

3. Add in the eggs and beat well.

4. Add vanilla extract and mix well.

5. In the meanwhile Pre heat oven at 180 degrees celcius.

6. Grease the mould . Sprinkle some dry flour on it (This helps in easy de-moulding of the brownies)

7. Mix the flour, cocoa powder, salt, baking powder and slowly mix it in the egg-butter-sugar mixture by folding it in.

8. Dust the choco-chips with a little dry cocoa powder/flour to prevent them from sinking to the bottom of the pan.

9. Add in the choco-chips and mix well.

10. Bake at 180 deg celcius for around 25 to 30 mins in the preheated oven .

11. Insert a knife or skewer to check if done. (Insert it in the pan, if it comes out clean, the brownies are done)

12. Remove on a wire rack and keep to cool.

13. Cut into squares or desired shape and size. (Make approximately 16 to 18 pieces)

14. Serve as is or top it with a scoop of vanilla ice-cream, chocolate sauce and chopped nuts.

Amba Wadi (Indian sweet made from Alphonso Mango pulp)

Mango is India's National fruit . According to me it is the best fruit ever. Esp the Alphonso mango is very famous in India. Grown in the Konkan region in Maharashtra, India. It is known for its vibrant orange colour(as seen in the pic) and thick pulp. Since it is a seasonal fruit and can be enjoyed only during April to June months, there are many ways people try to preserve it and enjoy its flavour the whole year through. The pulp can also be stored for upto a year in the deep freezer.

The Amba(Mango) and Wadi (Candy) is one such sweet which can let you enjoy the mango long after its season is over. This recipe was shared to me by my husband's aunt and couldn't wait to try it out. It is relatively simple and uses minimal ingredients.. Hope you guys enjoy making it as much as I did..

Preparation time : 10 mins

Cooking time  : 30 mins

Cooling time    : 1 Hr

Makes approx 25 pieces

INGREDIENTS :

Alphonso Mango pulp  2 Cups (Standard measuring cups)

Lemon juice 1 Tbsp

Sugar 3 Cups

Powdered sugar 1 cup 

METHOD :

1. In a mixer/grinder mix together the mango pulp, sugar and lemon juice. 

2. Ensure the sugar has dissolved and there are no lumps.

3. Pour this in a microwave safe bowl. Microwave this on high for about 20 mins (This may wary as per the power of your microwave) .

4. Keep checking occasionally. It should turn into a darkish, thick liquid (Not very thick though)

5. Remove from the microwave and keep stiring this mix in the bowl itself .. It will further thicken as it cools down.. 

6. After about 10 mins it will resemble a thick dough .

7. At his point gradually add the powdered sugar while mixing it well.

8. Once this becomes a dry dough, spread it in a pre greased tray and let it set.

9. Let it cool completely. (Takes a little patience and almost an hour)

10. Cut into desired shapes and store in an airtight container.

11. Can be stored in the refrigerator for up to  month.

Mint Choco-chips Ice-cream

                                

Mint Choco Chips Ice-cream.

A unique ice-cream flavour with peppermint essence and chocolate chips is a favourite of kids . 

Ingredients :

1 Bowl Full fat milk
1 Bowl Milk powder
1 Bowl Powdered sugar
1 Bowl Fresh cream or Heavy cream 
1/2 tsp Vanilla esscence
1/2 tsp Pepermint essence
Green food colouring 1 or 2 drops (Optional)
1/2 Bowl Chocolate chips.
Chocolate syrup for Garnish
Chocolate sticks or wafer rolls for Garnish.


Methods :

1. In a Bowl, Mix all the ingredients except the Chocolate chips. Whisk well till sugar dissolves and the mixture becomes nice and airy.

2. Add the food colouring optionally and depending on how dark or light you want the ice cream to be. 

3. Freeze this for around 30 to 40 mins. Remove from the freezer and now add the Cgoco chips and mix gently. This is done to ensure that the chocolate-chips do not settle at the bottom of the container.

4. Now freeze for another 4 to 5hrs.

5. Remove once more from freezer, whisk and deep freeze again till well set.

6. Garnish with some Chocolate syrup/Sauce , Chocolate sticks/ biscuits/ wafer rolls and a mint leaf if you wish.

Gajar Halwa (Indian Carrot pudding)

Fresh grated carrots cooked by simmering slowly in full fat milk.Garnished with dry fruits of choice. Easy to prepare although little time consuming. Fresh carrot Pudding Popular in Mostly Northern India and also Maharashtra in India . Can be served with Roti or even had as it is . Can be consumed HOT or Cold as per individual taste. Tastes equally great both ways. 

INGREDIENTS :

Carrots 1 Kg

Ghee 2 Tbs

Sugar 2 to 3 Bowls 

Full fat milk        300 ml

Cashew nuts     100 gms

Raisins              100 gms 

Sliced almonds  50 gms 

Cardamom powder 1 tsp

Saffron few strands 

METHOD :

1. Clean , wash the carrots and remove its skin with a peeler (This ensures the carrot halwa gets nice and bright colour)

2. In a thick bottomed kadhai or vessel, heat the ghee and add the grated carrots.

3. Stir on a very low flame (To avoid burning) for sometime till the carrots turn translucent.

4. Now add the milk (Full fat with cream) till it just about covers the carrots, Stir well.

5. Keep cooking(uncovered) on a very low flame. Keep stirring in between to avoid cooking or the milk spilling over.

6. Cook till the mixture turns almost dry ... Now add the sugar.

7. The sugar will leave its water and the mixture might turn liquidy again . Cook some more till water evaporates and the 'Halwa' gets its dry pudding like consistency.

8. Add chopped cashew nuts, raisins, almonds (Or any other dry fruits of your choice) .

9. Add cardamom powder, saffron strands and mix well .

10 Turn off flame. Your 'Gajar Halwa' is ready.

11. Serve HOT or Fridge cold as you like it. 

Teelachi wadi (Sesame seeds sweet)

Sweets made using Sesame seeds, dry grated coconut and sugar or jaggery are prepared for the religious festival of 'Makar Sankranti' which falls every year on 14th January in the Hindu month of 'Magha' .It marks the transition of the sun into the 'Makara' or Capricorn Zodiacal sign whereon the days start getting longer each day . Some regions in India celebrate it by having kite flying competitions as well . In the Maharashtra region 'Gul Poli' or Indian flat bread using jaggery and seame seeds is prepared and also a typical mixed vegetable called as 'Bhogichi bhajee' is pepared in households. The significance of seasonal veggies and Sesame seeds which are good to be consumed in the winter months is the relevance

Teelachya vadya : (Sweet made from Sesame seeds) 

INGREDIENTS :

Polish teel (Sesame seeds) 200 gms

Dessicated coconut 200 gms

Sugar 400 gms.

METHOD  :

1.Dry Roast polish teel and keep aside.

2. In a thick bottom pan preferably nonstick, add 1 medium sized bowl of sugar to be melted. Put on very low flame. 

3. In the same bowl  take 3/4 bowl  sesame seeds and keep it ready.

** Sesame seeds should be little less than the Sugar

4. On the 'polpat'  (A special wooden or steel  apparatus  used for rolling out dough ) or directly on the kitchen platform, spread dessicated coconut thick layer around 5 inches diameter ( this avoids the mixture sticking to the bottom) . Keep equal qty of dessicated coconut handy. 

5. keep stirring the sugar till it melts and becomes watery consistency. 

6. Very quickly add the sesame seeds and stir fast. Put off flame.

7. Pour this mixture immediately over Dessicated coconut. 

8. Very very quickly spread some more Dessicated coconut on the mix and start rolling this mixture.

9. Roll it as thin as possible. Quickly make markings (Square or kite shaped as you wish)  on the rolled out mixture to form the 'Wadis' 

10 Once mixture cools down brush away the excess Dessicated coconut (it can be reused).

11. Break into pieces . Store in airtight container and Enjoy. 

TIP.... This entire process is to be done at ' SUPER FAST' speed, else it will be difficult to roll out the mixture as it hardens quickly.

Ukadiche Modak

Steamed Rice flour dumplings with a sweet filling of jaggery and freshly grated coconut. This is one of the healthiest of Indian sweet dishes one can have. A must to be offered as 'Naivedya or Prasad' to lord Ganesha during the 'Ganpati festival' . These are more popular in the Maharashtra region. Although the recipe as such is simple , it is quite an Art to get the shape of these 'modaks' right. It comes only with practice and a lot of patience. 

INGREDIENTS FOR THE FILLING : (For 11 Modaks)

Freshly grated coconut             2 Bowls 

Jaggery or gul (in Marathi)      1 and 3/4 Bowls .(grated coconut should be little more than the jaggery.)

cardamom powder  1/2 tsp

saffron strands    few

ghee 2 tsp

Raisins (If you prefer but can be omitted)

TO PREPARE THE FILLING :

1. In a thick bottomed pan, add the ghee.

2. Now add the grated coconut and the jaggery and mix well.

3. Keep stirring , keeping the flame on low till the jagerry melts and the coconut gets cooked 

4. Take care not to burn the coconut. Add the raisins (if you desire),  saffron and cardamom powder and mix well .

5. Turn of gas and keep aside to cool.

6. You can even prepare the filling a day in advance and store it in the refrigerator. Just remember to thaw it (Bring it to room temperature) before you start preparing the 'Modaks' .

INGREDIENTS FOR OUTER COVERING :

Special rice flour called 'Modak pithi ' is easily available in the market . esp. during Ganpati festival (August-September)

Modak pithi   1 1/2 cups 

Water little more than one cup

pinch of salt

little ghee 

TO PREPARE OUTER COVERING :

1. In a thick bottomed vessel, keep the water to boil

2. Add a pinch of salt and 2 tsp of ghee in it (This gives a nice glaze to the modaks )

3. Now slowly add the rice flour ( gas on low) while stirring continuosly to avoid any lumps being formed .

4. Remove the vessel from the heat and keep it covered for nice 10 to 15 mins. All the steam should be retained inside.

5. Apply little oil or water to your palms and knead it into a very soft and pliable dough. Keep covered with a moist cloth.

TO PREPARE THE MODAKS:

1.Divide the dough in equal portions . (Small balls of around 2 inches in diameter)

2. Apply little oil on your hands .

3. Take each ball and flatten it like a puri/ flat disc using your fingers.. It should bethick in the centre and thin towards the edges .

4. Divide the filling also in the same no. of portions as the no. of balls. 

5. Take the disc made up of covering, add a spoonful of the filling carefully in the centre.

6. Using your thumb and index finger form 5 to 7 pleats (Moe the better).

7. Carefully gather the pleats together to form a bundle or a 'Potli' as you join them and close the Modak.

This does take a little practice... 

8. Steam these 'modaks' in a pressure cooker (Without the whistle) or in a idli steamer...for 10 to 15 mins till cooked.

9. Serve HOT with Pure ghee.. or enjoy as it is.

Basundi

'Basundi' - thickened and sweetened milk , a sweet prepared mostly in Maharashtra, Gujarat and Karnataka regions,  is essentially prepared by boiling full cream/fat milk and reducing it to almost half its original quantity.. Added dry fruits of your choice. Saffron and cardamom powder. Great as an accompaniment with hot , fluffy puris . Prepared for festive season and also as 'Prasad' or 'naivedyam ' . Since it is only milk, sugar and dryfruits it can also be consumed for 'Upwas' days or 'fasting'. It can be prepared in various flavours like Sitaphal basundi (Custard apple) or 'Angoori Basundi' . Where small balls of chenna known as 'angoor' (Small ras gollas) are added to the original basundi. They taste great as they soak up the flavours of the sweetened milk .

INGREDIENTS :

Full cream milk (More fat content the better)   1 Litre

Sugar 1 medium sized bowl (adjust as per taste)

cashew nuts pieces        1/2 bowl

raisins                             1/2 bowl

You can add more dry fruits as per your liking 

Cardamom powder         1/2 tsp

Saffron strands               1/4 tsp

Milk Masala (Essentially a mix of powdered dry fruits, saffron and cardamom, nutmeg etc)

This is readily available in the market  2 tsp 

METHOD:

1. In a thick bottomed and wide pan/vessel keep the milk to boil.

2. Bring it to a boil, keep stirring it as the cream starts getting to the top.

3. Keep the flame/ heat very low else milk will get burnt or stick to the bottom of the pan.

4. Keep boiling till milk gets reduced to almost half its original quantity.

5. Now add the sugar and mix well. 

6. Add the chopped dry fruits.

7. Add the cardamom powder, saffron strands and the Milk-masala powder.(which gives additional flavour and thickness)

8. Your basundi is ready. Cool completely and refrigerate.

9. Served best with Hot 'Puris' (Deep fried flatbread) but can be had with 'chapati' or 'phulkas 'as well.

10. As a variation, you may add small chenna balls (small 'ras gullas' which are readily available in the sweet shops) to this basic 'Basundi'. These are known as 'Angoors' and the 'Basundi ' as 'Angoor Basundi' . This tastes equally delicious. 

Sweet Karanji

Sweet filling of sugar and grated coconut in a nice and crisp outer covering made up of refined flour and semolina. Deep fried to a nice and light golden yellow colour . This sweet is a must-have during the festival of lights 'Diwali' . There are few variations in the way the 'Karamjees' are prepared in each household. Sometimes the filling is made up of dry coconut and powdered sugar. We however prefer the fresh coconut ones. Sharing here my way of preparing it. Hope you all like it.

INGREDIENTS : 

FOR THE FILLING : (Will make around 20 nos)

Freshly grated coconut    1 nos 

sugar                                same quantity as the grated coconut .

cardamom powder           1 tsp

saffron strands  few

raisins                              50  gms... (You can omit if you don't like)

cashewnut pieces            50 gms     (You can omit if you don't like)

FOR THE COVERING :

Maida (Refined flour)   1 bowl (Med sized)

Semolina (Rawa)      1/2 bowl (Med sized)

Warm milk                 1/2 bowl

Pinch of  salt

water if required 

Ghee     1 Tbsp

Oil or 'Vanaspati' ghee for frying .

METHOD :

TO PREPARE THE FILLING :

1. In  a thick bottomed wok, mix the grated coconut and the sugar.

2. Heat them on a low flame , mixing well till sugar dissolves completely.

3. Mix rest of the ingredients for the filling and keep aside to cool .

TO PREPARE THE DOUGH FOR THE COVER :

1. Mix the rawa (Semolina) in the warm milk and keep aside till it softens .

2. In a dish mix really well the ghee and the pinch of salt, It is better if you mix it with your hand . Mix till it gets a little frothy .

3. Now add the Flour (Maida) to this and mix really well.

4. Add the Rawa and milk mixture and mix.

5. Now using water only if required , knead this into a dough. (The dough should be stiff and not very soft)

6. Keep covered with a moist cloth and let the dough rest for 15 to 20 mins.

7. After 15 to 20 mins, using a rolling pin , or mortar and pestle, beat the dough to mix it really well again . (This is called 'kutun ghene' in Marathi). This makes the 'karanjee' really crisp .

8. Now take a small ball from the dough and roll it flat into a circle of around 3 to 4 inch diameter.

9. Add a spoonful of the coconut stuffing carefully in its centre.

10. Fold the edges to form a semicircle . 

11. Seal the edges using very little milk .

12. Trim off the edges using a special trimmer available for this ('Kaatan' in Marathi )

13. Else you can seal them with the edges of a fork too.

Heat th Oil/Vanaspati ghee  in a kadai . Once the Oil is hot , deep fry the 'karanjees' in the oil till nice and crisp.

Drain on an absorbent paper.

Once cool. Store in an airtight container and Enjoy !!!

Kaju Katli (Cashewnut sweet )

Kaju katli - Cashew nuts sweet is the most popular of sweets. I have to yet come across a person who does not like this sweet. This one perfectly fits the tag line ' No one can eat just one'. Although it is mostly purchased from sweet shops , it can be easily prepared at home.

INGREDIENTS :

Cashewnut pieces 250 gms

Sugar   1 and half bowl

cardamom powder  1/2 tsp

Edible silver foil (Varkh)   easily available in market.

This is only for decoration and can be omitted .

Escence if you wish... (I would not recommend as the natural flavour of cashews is good enough)

METHOD :

1. In a thick bottomed vessel, take the sugar.

2. Add water just a little more than the sugar. Mix well. 

3. Heat till all the sugar dissolves . Bring it to a boil.

4. In a mixer grinder , make a fine powder of the cashewnuts.

5. to the sugar mix, add this fine cashewnut powder.

6. Keep stirring continuously on low heat . 

7. The mixture will begin to thicken . 

8. Once it gets so thick that it can be shaped by hand, turn off the gas.

9. Now add the cardamom powder.

10. Apply little ghee to a plate or tray. (Prevents the mixture from sticking to the plate)

11. Pour mixture onto this. and spread while it is still hot using the base of a bowl (Vati)

12. Now very very carefully transfer the silver varkh onto the rolled out mixture.

*** Note : Keep windows closed and fans switched off when you apply varkh as it is really very delicate and will fly and stick to just one part of the mixture. It is important to transfer it very carefully to get even application of the silver colour. Considering  that it isn't really cheap you would definitely not want to waste it.

13. Now cut diamond shaped pieces and allow to cool.

14. Once it cools down, store in an air tight container. 

Panch-khadya (Naivedya/Prasadam for Ganpati)

Panch-khadya ... as the name suggests. 'Panch' means five and 'Khadya' means food. So Panch-Khadya is a mixture prepared using five of Lord Ganesha's favourite foods. It is also called Panch-khadya because it is prepared using 5 ingredients whose name begins with the marathi alphabet 'KH' viz: Khobra (Dry coconut), Kharik pud(Dry dates powder), Khus-  Khus (Poppy seeds) , Khismis(Raisins) and Khadi sakhar (Sugar cubes). Very easy to make and store. Healthy too. Since it is easy to store, one can prepare it in advance and keep. The leftover Panch-khadya (if any) can be used to make excellent 'karanjee' or 'Fried Modaks' ---One more favourite sweet of Ganesha. Here is a simple way to prepare panch-khadya... 

INGREDIENTS 

Dry coconut grated 1 bowl

Dessicated coconut 1/2 bowl

Raisins (khismis)  100 gms 

Khaskhas or poppy seed 100 gms  

Powder sugar 1 bowl

Square khadi sakhar (cubes) 50 gms

Kharik powder (Dry dates powder) 100 gms 

Cardamom powder 1/2 tsp 

                          

METHOD :

1. Dry roast the Dessicated coconut till light golden brown. Keep aside.

2. Dry roast dry coconut, poppy seeds and keep aside.

3. Roast the kharik powder just for a min or so.

4. Mix all the above ingredients after cooling.

5. Store in an airtight container.

6. Can be stored in refrigerator for couple of months and outside for upto 2 weeks.

7. Enjoy simple n easy prasad for Ganpati Bappa. 

Puran Poli (Traditional Maharashtrian sweet)

Puran Poli .... as the name suggests,  Puran, in Marathi language  means a kind of stuffing . In this case the stuffing is made by cooking Bengal Gram or chana dal with either jaggery or sugar or sometimes both. Either ways it tastes divine I make the Puran poli using only sugar to cook along with the chana dal . Poli means Roti or flatbread made by using a rolling pin . 

So this is basically a sweet stuffed flatbread to put it in simple terms . A very popular sweet made for festivals in Maharashtra esp on Holi- The festival of colours or in the Holy month of Shravan. Served with an accompaniment called 'KATAACHI AMTI' (Click here for recipe) or with warm milk or ghee . This is one dish that cannot taste bad however you consume it. My favourite sweet. Here I present my way of making it . Hope you all like it.

TO MAKE THE PURAN OR STUFFING :

INGREDIENTS : 

Chana dal (Bengal gram dal) 2 Bowls (1 Bowl dal usually yields 3 to 4 polis depending on size of poli)

Sugar 2 Bowls

1/2 tsp turmeric

cardamom powder 1/2 to 1 tsp

saffron few strands

Nutmeg powder (Jaiphal)   1/2 tsp

METHOD FOR PREPARING STUFFING OR PURAN :

1. In a vessel take the chana dal and wash it clean . 

2. Add almost 1 and 1/2 times the water (This water is retained to make the katachi amti).

3. Add the turmeric powder (This gives nice n golden colour to the stuffing),

4. In a pressure cooker, cook the dal till its well cooked (Usually till 3 whistles followed by 20 mins on low flame of gas)

5. Once the dal is cooked , strain the water using a strainer in to another vessel (Retain the water to make the amti)

6. Once all the water is drained out from the cooked dal , we shall be using the dal to make the stuffing .

7. Take a thick bottomed vessel or wok or kadai, On a low flame, Mix the cooked dal and sugar . 

8. The sugar will start melting and the dal will turn a little liquidy, Do not worry it dries up as it cooks. Keep stirring ocassionaly keeping flame low till mixture starts drying up .

                                 

9. A white powdery sugar film is seen at the edges which means the puran is done .

9. Add the nutmeg powder , cardamom powder and saffro strands n mix well. 

10. A special grinder called ' Puran yantra' is available in the market.If not then you can use  a mixer grinder too. Grind the dal n sugar mix through the grinder .Do this while the mixture is still hot . Its much easier to do then.

                                  

11. Your puran or stuffing is ready. Allow this to cool down

12. Puran can also be made previously, like a day in advance as I usually do and kept in airtight container in refrigerator. So making the puran polis next day becomes a little easier. 

TO PREPARE THE DOUGH FOR THE POLI :

INGREDIENTS:

Wheat flour  1 Bowl

Refined flour or Maida 1 Bowl 

Pinch of salt

Refined Oil 

Water 

Method to prepare dough :

1. Mix the wheat flour , refined flour and salt 

2. Add around half a bowl of Oil . Mix well .

3. Gradually add water to make a very very soft and pliable dough .

4. This dough has to be little loose and not as firm as the one for roti or Phulka .

5. The trick to get soft and melt in the mouth Puran polis lies in kneading the dough .

6. Keep kneading the dough, Pulling it apart with your hands again kneading it and repeating the process. The more you knead , the better .

7. This ensures the dough, becomes soft , light and airy.

8. Keep covered with a muslin cloth for 30 mins. 

MAKING OF THE POLIS :

1. Take a small portion of the dough .

2. Make a flat disc out of it using your hands.

3. Now take the stuffing almost double the size of the dough. Roll the stuffing in a ball and place it on the dough

4. The dough is extremely elastic. 

5. Using both hands, gradually cover the stuffing with the dough. (It needs a little practice )

6. Press flat using light pressure

7. Usually this dough does not stick while rolling the poli bcoz of the oil we used while kneading but if you feel then you can use a little rice flour while rolling out the polis.

8. Using very light pressure, roll out the polis. Try to spread the stuffing evenly and upto the edges of the poli.

                              

9. Very carefully lift the poli off the platform by rolling it on the rolling pin.

10 Heat a tawa or skillet on low flame . 

11. carefully place the poli on the skillet. Keep the flame low and when done from one side you can turn it only once. (This is a very delicate procedure so turning again and again might break the poli)

12. Melt-in-the mouth Puran polis are ready to be served with ghee or warm milk or Kataachi Amti(Click here for its recipe) 

13. They can also be stored for a couple of days.